Dec 1, 2009

I couldn’t find anything on this fabulous cake, it’s history, and where it gets it’s name from, but that didn’t stop me from trying to make this delicious cake loaded with walnuts, and chocolate cream.

For the cream:10 egg yolks200g (6.76oz) sugar100g (3.38oz) baking or dark chocolate,(Chocolate can be increased/decreased to one’s own liking)250g (8.45oz) unsalted butter or margarine,3 tbsp very strong coffee (optional)

Beat egg whites, and sugar until firm, and then gradually add walnuts and flour. Divide this batter into 4-5 parts, and bake each in an 8 inch spring form pan in the preheated oven @ 355° F (180° C) for about 20 minutes.

To make the cream mix egg yolks with sugar and cook in a double boiler, mixing constantly. Add chocolate, and cook and mix some more until it starts to thicken.Remove form the heat, and add the coffee. Let cool completely, and then mix in butter.

I recommend first making the cream, and set it in fridge to cool until you’re done with the layers. The cream is quite stiff, so to spread it over the layers, divide it in how ever many sections you’ll need to spread over each layer, and put the entire amount needed for one layer in the middle, then spread towards the edges.This is a really delicious, rich, and satisfying torte!